Sweet and Savory Cranberry Conserva

This simple cranberry sauce is sweet-tart and completely addictive, thanks to the tangy rice vinegar and brown sugar.
Slideshow: More Cranberry Recipes

Ingredients

2 tablespoons canola oil

1 large shallot, minced

1 garlic clove, minced

1 teaspoon ground fennel

1 pound fresh cranberries

1 cup packed light brown sugar

1/4 cup unseasoned rice vinegar

2 tablespoons whole-grain mustard

2 teaspoons Dijon mustard

Kosher salt

Pepper

How to Make It

Step

In a medium saucepan, heat the oil. Add the shallot, garlic and fennel and cook over moderate heat, stirring, until softened, 3 minutes. Add 1/3 cup of water, the cranberries, sugar, vinegar and mustards and bring to a boil. Simmer over moderately high heat, stirring occasionally, until the cranberries are coated in a thick sauce, about 7 minutes. Season with salt and pepper. Scrape into a bowl and let cool; serve.